Do you enjoy Hot Dogs? Yes, I know they have nitrates, but organic offerings are available if you choose. Occasionally, the wife and I enjoy having a “Dog” dinner, usually with oven-fried potatoes on the side and a salad or veggie. One of our favorite ways to dress our hot dogs is Chicago-style. Of course, like everything in the Chicago-unique cuisine, they have a long history. A majority of the natives seem to agree on the basic ingredients, but order of assembly is argued. My well-researched version follows. Enjoy!
Chicago-Style Hot Dogs
Author: Dennis Killebrew
Cuisine: American
Prep time:
Cook time:
Total time:
Ingredients
- 1 High Quality Hot Dog, Boiled in Water for 3 Minutes
- 1 Hot Dog Bun with Poppy Seeds*
- 1 Tablespoon Yellow Prepared Mustard (More if you Like)
- 2 Tablespoons Chopped Yellow Onion (Less if you like)
- 1 Tablespoon Sweet Pickle Relish (More if you like)
- 1 Generous Slice of a Large Ripe Red Tomato, Cut in Half
- 2 Spears Claussen Dill Pickle (Cut a whole pickle lengthwise into ⅙th's, use 2)
- 1 or 2 Serrano Peppers (Fresh or bottled; these are HOT, be careful)
- 2 Shakes Celery Salt
Instructions
- Open bun and warm in toaster oven or on griddle open side down.
- Spread mustard on bun and scatter onions and relish evenly on it.
- Place hot dog on condiments. Arrange tomato half slices on one side of the dog and the pickle spears on the other. Put the serrano pepper(s) on top and add the celery salt. Serve Immediately.
- * If buns with poppy seeds are not available, use regular buns. Beat one egg and brush some on the bun's top. Shake poppy seeds onto egg wash and bake for 2 minutes at 300 degrees. Then proceed as directed above.
*Thanks to Examiner.com for the picture!
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